Step 1

In a medium saucepan, combine peeled and chopped apples, brown sugar, and cinnamon. Stir and cook over medium heat until the apples are soft and the liquid thickens. Set aside to cool.

Step 2

In a mixing bowl, combine vanilla wafer crumbs and melted butter. Stir until fully incorporated.

Step 3

Portion vanilla wafer crumbs into 28 - 2 ounce plastic cups. I recommend using a small cookie scoop. Use the back of one of the plastic cups to press the crumbs down to create the crust.

Step 4

In a large mixing bowl, combine instant vanilla pudding mix and milk. Whisk to combine. Chill for 5 minutes.

Step 5

Add salted caramel sauce to the vanilla pudding mixture. Use an electric hand mixer on medium speed to mix the caramel into the pudding until smooth.

Step 6

Pour in the heavy cream to the pudding mixture and whip then whip with an electric hand mixer for 3-5 minutes until it becomes thick and creamy.

Step 7

Transfer the caramel mousse mixture to a large piping bag. Pipe the mousse into the plastic cups on top of the vanilla wafer crust.

Step 8

Using a spoon, portion the cinnamon apples over the caramel mousse. Drizzle with additional caramel sauce if desired.

Step 9

Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.